Combine the cranberries, sugar, vinegar, and orange zest in the bowl of a food processor and pulse until finely chopped. Transfer to a bowl, cover, and refrigerate at least 1 hour to develop the flavors.
In a 4-quart saucepan, combine the ingredients with 1 cup of water and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer uncovered, stirring occasionally, until the berries are mostly broken down and the liquid has thickened slightly, about 10 minutes.
While it’s still hot, force the mixture through a medium-mesh sieve set over a bowl, pressing hard on the solids with a spatula. Be sure to scrape the mixture from the bottom of the strainer. Whisk well and then transfer to a 2-cup bowl or mold. Refrigerate until firm, about 1 hour. Cover with plastic wrap once cool.
To unmold, invert the bowl onto a small serving plate and shake it side to side until the sauce slips onto the plate.
In a 10-inch skillet combine all the ingredients. Bring to a simmer over medium-high heat and then reduce to maintain a gentle simmer. Cook, stirring occasionally, until the liquid has thickened somewhat and looks slightly syrupy, about 30 minutes. Remove the cinnamon stick and let the cranberry sauce cool in the pan—it will thicken more as it cools. Serve at room temperature.
In a 10-inch straight-sided sauté pan or skillet, heat the oil over medium heat. Add the onions, cloves, a pinch of salt, and a grind or two of pepper. Reduce the heat to low, cover, and cook, stirring occasionally, until the onions are golden-brown and very soft, 20 to 25 minutes. Remove the lid, increase the heat to medium high, and cook the onions, stirring often, until deep caramel-brown, an additional 2 to 3 minutes.
Add the cranberries, sugar, a pinch of salt, and 1/2 cup water and bring to a simmer over medium-high heat. Simmer for 1 minute, then cover, turn off the heat, and let cool to room temperature.
In a food processor, combine the cranberries, orange, crystallized ginger, sugar, and salt. Process until coarsely ground, stopping once or twice to scrape down the sides of the bowl. Transfer to a serving bowl, cover, and refrigerate until ready to serve.
Peel a 1x3-inch strip of zest from the orange. Trim off any white pith from the strip with a paring knife and put the zest in a 3-quart saucepan. Trim away the remaining orange peel and cut the segments free from the membranes, letting them fall into the saucepan. Squeeze the juice from the membranes into the saucepan.
Tie the rosemary and bay leaf into a cheesecloth bundle and add to the saucepan along with the wine, honey, mustard seeds, and 1 tsp. salt. Bring to a boil over medium heat. Reduce the heat to maintain a simmer and cook until the honey dissolves and the flavors meld a bit, about 2 minutes.
Add the pears and cranberries and return to a gentle simmer over medium-low heat. Cook, stirring occasionally, until the fruit is tender and the liquid is syrupy, 25 to 30 minutes. Remove from the heat, discard the herb bundle and zest, and let cool. Serve at room temperature. It will keep in the refrigerator for 1 week.
Coarsely chop the cranberries (or pulse them in a food processor until coarsely chopped). Combine all the ingredients in a large bowl and toss gently. Taste and adjust the seasonings.
Combine the cranberries, sugar, vinegar, and orange zest in the bowl of a food processor and pulse until finely chopped. Transfer to a bowl, cover, and refrigerate at least 1 hour to develop the flavors.
Peel a 1x3-inch strip of zest from the orange. Trim off any white pith from the strip with a paring knife and put the zest in a 3-quart saucepan. Trim away the remaining orange peel and cut the segments free from the membranes, letting them fall into the saucepan. Squeeze the juice from the membranes into the saucepan.
Tie the rosemary and bay leaf into a cheesecloth bundle and add to the saucepan along with the wine, honey, mustard seeds, and 1 tsp. salt. Bring to a boil over medium heat. Reduce the heat to maintain a simmer and cook until the honey dissolves and the flavors meld a bit, about 2 minutes.
Add the pears and cranberries and return to a gentle simmer over medium-low heat. Cook, stirring occasionally, until the fruit is tender and the liquid is syrupy, 25 to 30 minutes. Remove from the heat, discard the herb bundle and zest, and let cool. Serve at room temperature. It will keep in the refrigerator for 1 week.
